Thai-Style Coconut Curry Chicken Tacos
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons canola oil
- 3tablespoons Thai red curry paste
- 1tablespoon minced garlic
- 1pound boneless, skinless chicken thighs, sliced ¼-inch thick
- Salt and pepper
- ¼cup unsweetened full-fat coconut milk
- ¼cup fresh lime juice (from approximately 2 limes), plus wedges for serving
- 1large tomato, finely chopped (about 2 cups)
- ½cup finely chopped red onion
- ¼cup chopped fresh cilantro leaves and tender stems
- 8(6-inch) corn tortillas
- 1avocado, sliced (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
491 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 36 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 28 grams protein; 886 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
- Step 2
Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
- Step 3
Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
- Step 4
Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.
Private Notes
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Cooking Notes
John Anderson
the family REALLY liked this. Cut back on the oil however -you could probably get away with 1 TBS, you certainly DON'T need 3
Theresa
This recipe is amazing, I didn't change a thing and it's delicious. Next time, I will double the sauce and make rice bowls.
rsb56
I tend to make a recipe as written at least once before trying my own riffs on it, but with the Thai influence of this recipe, how could I resist a sprinkling of chopped peanuts? (And yeah, needed a little more heat for our tastes, so served with the obvious condiment: sriracha.)
Callie
We made this tonight and it was a hit. Added a jalapeño to the pico mixture and it was the perfect blend of flavors and spice. Only needs 2 tb of oil.
Mike McCarty
Made this again, this time substituting shrimp for chicken and it was delicious!
C R
Used less oil and added a few dashes of fish sauce while it was simmering for a little extra umami. Added some chopped mango to the salsa. Easy and delicious.
Suzzy
Use Thai Kitchen red curry, serve on brown rice, and substitute pineapple for the tomato in the pico de gallo.
wynne
the family REALLY liked this. Cut back on the oil however -you could probably get away with 1 TBS, you certainly DON'T need 3 11 This is helpful Theresa1 year ago This recipe is amazing, I didn't change a thing and it's delicious. Next time, I will double the sauce and make rice bowls. 8 This is helpful Callie1 year ago We made this tonight and it was a hit. Added a jalapeño to the pico mixture and it was the perfect blend of flavors and spice. Only needs 2 tb of oil. 5 This is helpful
Andrea
I had some extra rotisserie chicken and used the recipe exactly except for the chicken (I just added it to the pan and kept the cook time a little shorter so as not to overcook the already roasted chicken). It was amazing and my family scarfed it down. We all had to use a lot of restraint not to have THIRDS!
M
Made coconut rice on the side with the rest of the coconut milk. Definitely could have used less oil but, overall, lots of flavor. My family (including 1 toddler) loved it!
Siri
Delicious!! No need for 3 TBSP oil. Can get away with less than 1 TBSP.
Rachel RVA
Doubled the sauce and made rice bowls with steamed broccoli. Delicious!
Rebecca
2 tablespoons thai red curry and 1/2 cup coconut milk
Siri
This one was a HIT! You could get away with way less oil - I used 1.5 tablespoons intense as of 3 and after adding 1/4cup coconut milk, it still felt oily. And I topped it with avocado/cilantro/Greek yoghurt crema on top. Tasty!!
merri
Loved the combo of the red curry and pico! I’m very lucky that the grocery store i go to has a fabulous pico so this recipe was very quick. We highly preferred it over coconut rice, side of a quick sauté of chopped asparagus
Nicki
For 2 people, half the recipe
sueflblue
Yummy but did not care for the corn tortillas that disintegrated under the sauce and salsa. I’ll eat the left overs as a rice bowl.
Lexie
I made this with Panang curry paste instead of red bc I had some left over, would not recommend.
AS
Used Yellow Curry paste because I already had open and have spice-sensitive kids. Also added splash of fish sauce at the end. Was a huge hit! The sauce was so freaking good- this is definitely going in the rotation!
JJ
Made as written, delish! Spicy! Tried adding some shredded cheddar to a taco because I love the creaminess of cheese with the spice of curry…good addition if desired!
Maryan Jaross
I made this with leftover chicken from making soup and green curry paste. It’s a keeper!
Bonnie
“Wow!” That’s what I said over and over when I tried this for the first time. It is that fabulous! It has so many flavors that all work together equally. It is bright and refreshing. My husband had it as a taco and I had it served over quinoa. It’s now on our “favorites” list.
Raila
Winner!
Caro
Use one less tablespoon of oil
Ingrid
I used only 1 TBS of oil and 2 TBS of red curry pasta. It was the right amount of spicy!
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